Runner Bean Hummus
Creamy and earthy with a citrus lift, this runner bean hummus blends soft-cooked scarlet runner beans with lemon juice, cumin, and your choice of nutty tahini, almond, or peanut butter. A vibrant, protein-rich spread with a rustic twist. Delicious taste, awesome colour!Scarlet Runners have been a home-garden staple for decades. Their dramatic pinkish-purple & black colours, when dry, turn a rich brown when cooked. Blended, they look like a soft pâté.
Ingredients
- 2½ - 3 cups soft-cooked scarlet runner beans
- ⅓ cup lemon juice
- 1 tsp ground cumin heaped
- 1 tsp salt optional
- 2 dsp smooth almond or peanut butter, or tahini
Instructions
- Drain and rinse the beans. Juice some lemon to make approximately ⅓ cup.
- Whiz the beans, lemon juice, salt and spices in a food processor until smooth. Add a little water if the mix is stiff, then the nut butter or tahini, then blend again.
Notes
Tips - for Bean Hummus in general
- If cooking beans from scratch, 1 cup of dried beans, soaked overnight, yields the right amount of cooked beans for this recipe. If using canned beans, use two cans.
- Make half the amount of hummus if desired and use the spare beans in other recipes. Or soak and cook a larger amount of beans for spares. Both options save time and energy.
- Vary the amount of lemon juice to suit your taste. Replace with water if using less.
- Explore other great ways to use hummus - adding bulk to a salad dressing, using it as a substitute for butter or margarine on potatoes, or incorporating it into a cheesy sauce, among others.
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